Grilled Fish in a Spicy Marinade
by Editorial Staff
Before grilling the fish, marinate the fillets for several hours in a mixture of spices, onions, garlic, and hot peppers. Then watch carefully so as not to overcook the fish.
Servings: 4
Ingredients
- Garlic – 6 cloves
- Fresh chili peppers – 4 pcs.
- Small onions – 2 pcs.
- Fresh thyme leaves – 2 tbsp
- Dark brown sugar – 3 tbsp
- Allspice, ground pepper – 2 teaspoon.
- Ground cinnamon – 1 teaspoon
- Nutmeg – ½ teaspoon
- Sea salt – ½ teaspoon.
- Black pepper, freshly ground – 1 teaspoon.
- Fillet of dense, white sea fish – 675-700 g
- Lime wedges
Directions
- Grind all the hot marinade ingredients in a blender until smooth, pasty. Place the fish fillets in a plastic bag (resealable for freezing food), add the marinade, and mix well. Place in the refrigerator for at least 2 hours (preferably until the next day).
- Preheat your barbecue or grill. Fry fish at low temperature for 3-5 minutes on each side.
- Cut the fillet into small pieces and serve immediately with lime wedges (to squeeze the juice onto the fish), fresh bread, and green salad.
Enjoy your meal!
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